An authentic Indian style unleavened flatbread that is stuffed with spicy minced meat masala giving your taste buds a royal & delightful ride!
Whole wheat flour – 2 cups
Mutton Keema / minced Lamb Meat – 250 g
Onion-1, finely chopped
Ginger-garlic paste – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 2 tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Mustard seeds – 1/4 tsp
Cilantro leaves – A small bunch, finely chopped
Salt – To taste
Water- As needed
Butter / clarified ghee – As needed
Oil- As needed
Method: Wash and drain the keema and keep it aside. Heat oil in a pan. Splutter mustard seeds. Add the chopped onions and saute until translucent. Add the drained keema and mix well. Cook for 5 mins. Add the ginger-garlic paste, turmeric powder, chili powder, garam masala, coriander powder and salt to taste. Combine well. Cover with a lid and cook on low flame for 15-20 mins, stirring occasionally. Remove the lid and cook until the masala gets dried and the moisture is completely absorbed. Garnish with chopped cilantro and mix well. Remove from flame and allow it to cool.
In a large bowl, sieve wheat flour and salt. Add enough water & oil and knead into a smooth dough. Keep it aside for 20 mins. Make small lemon size balls of the dough. Take a ball, and using a rolling pin, flatten it in the shape of a disc. Place 2 spoonfuls of the prepared keema masala in the center, fold the sides towards the center, and seal it carefully. Dust the working surface with flour and gently roll it to form the shape of a round paratha. Repeat the process with the remaining balls.
Heat a tava/pan with ghee. Place the paratha and fry until cooked and brown spots appear. Flip to the other side of paratha and apply ghee. Once cooked, remove from the heat and repeat with the remaining parathas. Serve hot with raita or chutney.